Baked “Eight Treasure” Chicken with “Cheong Kwan Jang” Korean red Ginseng | 「正官庄」 高麗蔘焗八寶雞

PREPARATION | 預備：

1. First, soak the Korean red ginseng in a bowl filled with one cup (8 oz) of hot water. Soak until the ginseng is softened and then take it out and marinate again with 4 tablespoons of honey for several hours, until honey flavor is absorbed by the ginseng. (The water used for soaking the ginseng can be kept for other purposes, while maple syrup can be an alternative for honey)
2. Tear apart the fresh lily piece-by-piece and then wash them together with wolfberries. Soak the other fillings of the “Eight Treasure” in another bowl.
3. Mix and stir the seasoning for marinating the chicken.
4. Clean the inner stomach part of the chicken and put it into a large bowl. Gently scrub the inside of the chicken with ginger slices and green onion pieces.
5. Dry the chicken with paper towel. Pour the mixed sauce over the chicken (including the inside part) and marinate thoroughly. Spread the sauce on the inner and outer parts of the chicken and repeat that process. Marinate for two hours.

1. 先將高麗蔘片放進在加了1柸（8安士) 熱水的碗內，浸至軟身，然後取出蔘片用4 湯匙蜜糖浸數小時，讓蜜糖入味。（浸參後的水留著備用，亦可用楓樹糖醬代替蜜糖）
2. 鮮百合要逐片撕開，與杞子一起洗淨備用，剩餘的其它八寶雞餡料亦放到另一个碗裏浸透備用。
3. 醃雞調味料混合並攪勻。
4. 清洗幹淨雞肚，後放置於大盆內，用羗片和蔥段將雞肚輕輕洗刷以去除其臊味，扔掉羗蔥，將雞抹乾。
5. 把剛才混好的醃料倒在雞上，並均勻地塗於雞內外，將醃料重覆地塗淋幾次，醃約兩小時。

COOKING METHOD | 制法：

1. First add black wild rice, brown rice, chestnuts and lotus seeds into the water used to soak the ginseng slices. Then cook on low heat until mixture is medium well. Add the sticky rice.

2. Mix and stir the succades well with the Korean red ginseng slices, fresh lily pieces and wolfberries. Put the mixed filling into the marinated chicken. Once its fully stuffed, sew up the chicken belly with bamboo sticks or with a needle attached to a string.

3. Preheat the oven to 250 degrees; put the chicken onto a baking tray with the chicken belly facing up. (For general ovens, bake at 250 degrees for 25 minutes, take it out, flush the ginseng flavour and spread honey on the whole surface of the chicken. Turn the chicken upside down and then bake 15 to 20 minutes until the chicken turns golden brown. For lightwave ovens: bake at 250 degrees for 20 minutes first, then bake 13 to 15 minutes until chicken turns golden brown.)

1. 先用浸完蔘片的水，加入黑野米、紅糙米、栗子和蓮子，用中慢火煑至七成熟後，加入糯米煑至收水。

2. 再將蜜餞高麗蔘片、鮮百合片、杞子等加入攪勻，並釀進醃好的雞肚內，填其至滿滿後，用竹簽或廚用的針和繩將雞肚縫合。

3. 預熱焗爐，把雞放進焗盆，雞肚向上。（一般焗爐 : 250度先焗25分鐘，把雞拿出，將浸完人蔘的蜜糖塗於整隻雞上，將雞反轉，雞肚向下，再焗 15至20分鐘至金黃色。 光波焗爐 : 則250度先焗20分鐘，後再焗 13至15分鐘至金黃色。）

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